By Lindy Van Schalkwyk, last updated on October 3, 2024
We are obsessed with this chocolate graham cracker crust for cheesecake. It’s fun, easy to make, and allows you to create more complex cakes!
Give it a try with your favorite cheesecake filling and let us know what you think!
About Our Chocolate Graham Cracker Crust For Cheesecake
Everybody loves a traditional graham cracker cheesecake crust. It’s versatile, easy to make, cheap, and pairs well with almost all cheesecake-filling flavors.
However, sometimes it can get a little repetitive. It’s like it’s the only type of cheesecake crust that exists!
So today we will be giving it a fresh new look. We will make a chocolate graham cracker crust for cheesecake. The recipe for this type of crust is just as easy.
The only difference is the type of cracker you use, the flavor, and the filling you will most likely pair it with. While most filling flavors will do perfectly fine with this crust, some are simply on another level of deliciousness!
For this chocolate crust, you can add a rich dark chocolate filling. Other flavors that will go well with it include orange vanilla, caramel (or salted caramel), strawberries, mint, and cherry.
Where to buy chocolate Graham crackers
Many people don’t even know that you can buy chocolate graham crackers. While they are not nearly as popular as regular graham crackers, they are still pretty easy to find.
You will always be able to find chocolate graham crackers online. Amazon is your best bet for a wide variety of brands. However, there are loads of other online shops that will have some in stock.
Then, you should also be able to find them at most of your big chain grocery stores. Walmart has quite a few options when we last checked.
If you cannot find any graham crackers, there are also millions of recipes out there you can try. they are easy to make and will likely cost you less.
But, if you don’t feel like making them at home, there are loads of chocolate graham crackers substitutes. Any biscuit or cookie that is dry and chocolate-flavored will work.
You can use chocolate wafers, chocolate ice cream cones, chocolate digestive biscuits, and chocolate animal crackers.
What You Need To Make A Chocolate Graham Cracker Crust For Cheesecake
Ingredients
- 2 cups chocolate graham cracker crumbs
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
How to make chocolate Graham cracker crust
Step 1: Prepare the equipment and ingredients
Preheat the oven to 320ºF (160ºC). Line a 10-inch springform cake pan with baking paper and cooking spray. You can also brush the sides with melted butter. Set it aside.
Then, melt and cool your butter. Weigh out the remaining ingredients.
Step 2: Crush the graham crackers
Place the graham crackers inside your food processor. Then, give it a couple of pulses. Don’t stop until the crumbs are uniformly fine.
A coarse crumb won’t create a dense crust. It will break apart very easily when you remove a slice of cheesecake.
If you don’t have a food processor, you can also crush the graham crackers in a bag. Place them inside a zip-lock bag. Crush them using your hands or a rolling pin.
Step 3: Make the crust
Next, add the light brown sugar, melted butter, and salt. Mix the ingredients together. Make sure you mix them properly so that all of the crumbs are evenly coated.
Once the crumbs are uniformly wet, you can proceed with lining the cake pan.
Step 4: Line the cake pan
Add the crumbs inside the lined pan. Then, pack them in tightly in an even layer. You can use a flat object to help press the crumbs tightly and create a more compact crust.
It’s not necessary, but some people like to create a small lip around the edge with the crust. Just press some of the crumbs against the side of the springform pan.
Step 5: Bake the chocolate graham cracker crust for cheesecake
If you are making a baked cheesecake, this step is important. Place the crust inside the oven on the middle rack.
Bake the crust for about 8-10 minutes. It should only bake slightly.
Step 6: Cool and store the crust
After the crust is pre-baked, remove it from the oven. Leave it to cool completely at room temperature.
You can either use the chocolate crust immediately or store it for later. If you are planning on making a cheesecake within a day, keep the crust in the fridge. But, if you are just making crusts in advance, you can freeze them.
Expert Tips And Tricks
- Pre-baking the crust is essential for baked cheesecakes. It helps prevent the base from becoming soggy once the filling has been added. If you are making a no-bake cheesecake, this step isn’t necessary.
- To store a chocolate graham cracker crust for cheesecake in the fridge, place it inside an airtight container. Keep it for only a day. If you keep it longer it will become soggy.
- If you want to freeze your crust, you can use a container or freezer bag. It is best to freeze the crust inside the cake pan. The pan will help keep it intact. And you have to make the cheesecake inside the pan anyway. So removing it is pointless.
Preparations Times And Servings
| Preparation Time | Baking Time | Servings |
| 10 minutes | 8-10 minutes | 1 |
Wrapping Things Up – Super Quick And Easy Chocolate Graham Cracker Crust For Cheesecake
We hope that you have enjoyed this recipe for a chocolate graham cracker crust for cheesecake. It is unique and just as easy to make! Not to mention you’ll be able to create much fancier and elevated flavor profiles too!
Let us know how you like to use your chocolate crust. And, if you have any other recipe requests, don’t hesitate to ask us in the comments below!
6-Step Easy Chocolate Graham Cracker Crust For Cheesecake
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
Ingredients
- 2 cups chocolate graham cracker crumbs
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt
Instructions
- Prepare the equipment and ingredientsPreheat the oven to 320ºF (160ºC). Line a 10-inch springform cake pan with baking paper and cooking spray. You can also brush the sides with melted butter. Set it aside.Then, melt and cool your butter. Weigh out the remaining ingredients.
- Crush the graham crackersPlace the graham crackers inside your food processor. Then, give it a couple of pulses. Don't stop until the crumbs are uniformly fine.A coarse crumb won't create a dense crust. It will break apart very easily when you remove a slice of cheesecake.If you don't have a food processor, you can also crush the graham crackers in a bag. Place them inside a zip-lock bag. Crush them using your hands or a rolling pin.2 cups chocolate graham cracker crumbs
- Make the crustNext, add the light brown sugar, melted butter, and salt. Mix the ingredients together. Make sure you mix them properly so that all of the crumbs are evenly coated.Once the crumbs are uniformly wet, you can proceed with lining the cake pan.1/4 cup light brown sugar, 1/4 teaspoon fine salt, 4 tablespoons unsalted butter, melted
- Line the cake panAdd the crumbs inside the lined pan. Then, pack them in tightly in an even layer. You can use a flat object to help press the crumbs tightly and create a more compact crust.It's not necessary, but some people like to create a small lip around the edge with the crust. Just press some of the crumbs against the side of the springform pan.
- Bake the chocolate graham cracker crust for cheesecakeIf you are making a baked cheesecake, this step is important. Place the crust inside the oven on the middle rack.Bake the crust for about 8-10 minutes. It should only bake slightly.
- Cool and store the crustAfter the crust is pre-baked, remove it from the oven. Leave it to cool completely at room temperature.You can either use the chocolate crust immediately or store it for later. If you are planning on making a cheesecake within a day, keep the crust in the fridge. But, if you are just making crusts in advance, you can freeze them.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.